HUTS VEGETABLE SOUP

 HUTS VEGETABLE SOUP

The following is a favorite soup recipe from Jan Prytz.

Ingredients:

  • 1 Tbsp. olive oil
  • 1 Tbsp. Butter
  • l large onion, cut into large cubes
  • 2 cans 28 oz. chicken broth
  • 2 cans 28 oz. Diced tomatoes in juice.
  • 10 small White Rose potatoes, cut into large slices
  • 4 medium carrots cut into large slices
  • 2 cups green beans, fresh or frozen
  • 2 cups green peas, fresh or frozen

Instructions:

1. Heat oil and butter in a Dutch oven. Saute the onion until limp and starting to brown.

2. Add broth and tomatoes, undrained.

3. Add remaining ingredients and bring to a boil.

4. Turn down the heat and simmer for 15-20 minutes until the potatoes and carrots are tender.

5. Add salt and pepper to taste.

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